En cours - Best F&B Experience
Novotel Paris Porte de Versailles
Campaign - Pedzouille La Grange, the place to be at Novotel Paris Porte de Versailles
We created a new F&B destination in our hotel, which in a few days became a Success Story.
Thanks to a very strong bias and a spectacular view, we made Parisians want to come back to a Novotel hotel to live a 100% French F&B experience.
After ROSÉ, Pedzouille La Grange is the second restaurant of the Novotel Paris Porte de Versailles. Inaugurated in 2020, this 4-star hotel with 245 rooms is the work of the famous architect Jean-Michel Wilmotte.
Opened post-lockdown in May 2021, Pedzouille La Grange is located on the 8th floor of the hotel. This "high altitude charming inn" breaks the codes of the Parisian rooftops by offering local products at a fair price, in a warm and unusual place, in which sharing and gatherings are at the heart of the experience.
We wanted to integrate this F&B experience with a 100% match with our Novotel values: tradition and modernity, innovation and creativity, more than fashion style and trend, and of course, the French art of living.
We have thus transformed a location on the edge of the ring road, deserted by visitors (due to a lack of professional events during the Covid period), into one of the best Parisian addresses of the summer of 2021, mentioned in dozens of articles and press publications.
On the program, exquisite French style “table d’hôtes” in which generous dishes are served, a land-sea menu, fueled by wood fire in all authenticity, boldness and friendliness.
As for drinks, you can find your happiness in the "wine cage" with a choice of live organic wine.
Two official bars: the Abreuvoir, which will be there to satisfy your thirst, and the outdoor bar, Buvette, to enjoy a panoramic view of the Eiffel Tower and Paris.
For the insiders a completely crazy speakeasy: the Cracra, the first local cocktail bar of the capital.
Everything is made to give you a sense of a getaway: a countryside decoration, a French atmosphere, 100% French products, etc. with an attachment to our territory and to the local producers.
The 9 commandments of Pedzouilles: offer a product that really tastes good, respect animal welfare and natural cycles, choose a sustainable and extensive production system, strictly respect the sanitary norms in force, practice a total transparency (traceability and methods), work in organic/sustainable agriculture, commercialize products at a reasonable price, maintain our know-how and our agricultural patrimony, and valorize the local resources (agricultural, human and technical).
Even the staff is not ordinary. The headwaiters are called the "gueuleurs" because they will show you the restaurant’s chalkboard of dishes in the smallest details. “Taverniers”, “Coursiers”, “Lavendiers”, they are all at the heart of the adventure.
